Venison Pie

This was a recipe of my grandmother and I have a couple of minor changes to make it better. I did it for my mother-in-law on Sunday and she was hit, so score some points for me on the path of the old lady.

Ingredients: -
0.5 kg of venison cut into cubes
150g sliced mushrooms same size as the meat (it's better to use wild mushrooms, but these are not always available).
150g of mixed chopped peppers (coarsely chop about 1 to 1 1 / 2 "pieces)
A little 'sunflower oil
1 large onion, chopped
2 cloves garlic, crushed
1 / 2 bottle of red wine
2 teaspoons Chinese five-spice
2 tsp English mustard
2 teaspoons brown sugar
2 tablespoons cornstarch
Butter
A great package of puff pastry (I have mine, it is better to buy)
1 beaten egg to glaze the pastry

Method: -
1 - Heat the oil in a frying pan and fry the meat, remove and drain.

2 -Put the drained fluid from deer meat in the pan and add the onions and garlic soften. When the onions are transparent add the meat again.

3 - Add the mushrooms, peppers, mustard and red wine Chinese five-spice and leave for 40-60 min. This will be the meat is tender.

4 - Add a bit 'of water, if necessary, and mix the cornstarch with a little water and add the stew, add sugar and salt and pepper to taste. Allow to cool.

5 - Setfilling in a baking dish and cover with pastry. Apply egg wash to the dough. I like to fold the dough around the edges of the pan helps the dough begins to shrink during cooking, I use a funnel cake for the pasta to stop the filling falling and go soggy.

6 - Bake in preheated oven at 200 ° C / 400 ° F / gas mark 6 for 30-40 minutes until the pastry is golden.

Serve immediately. I think this goes really well with mashed sweetpotatoes.

Recommend : Buy Cheap Coffee K-Cups | LOWER Prices Juice Franchise Buy Cheap Mushrooms & Truffles | LOWER Prices

Venison Stew Recipe or Old Fashioned Beef Stew Recipe

Venison Stew and Beef Stew Recipe

1 1/2 lbs venison hind quarter (or stew beef); cubed or not

2 quarts water

1 small onion

1 stalk celery

2 sprigs thyme

2 bay leaves

several sprigs parsley

salt and pepper

+/- 3 cups potatoes, cubed

3 carrots, peeled and sliced

1/2 lb mushrooms, sliced or quartered

1 medium onion, chopped

2 T olive oil

3 T all purpose flour

Put venison or beef in pressure cooker. Add small onion, celery, thyme, bay leaves, parsley, salt and pepper. Juniper berries are a good addition also.

Bring to boil. Off heat, put on lid and bring to pressure, jiggling for about 25 minutes. Cool. Remove everything from broth and discard everything but meat. If you started with a whole piece of meat, chop or shred, according to your preference. If you don't have a pressure cooker, get one. Just kidding! Instead, put everything in a pot and simmer for at hour or so, until the meat is very tender. Cool and chop meat, if you didn't to begin with.

Add potatoes and carrots to the pot. Cook until tender, about 15 minutes.

Return shredded or chopped meat to the pan.

Meanwhile, sauté onions in olive oil until tender but not browned, less than 10 minutes. Add mushrooms and sauté until tender, about 3-5 minutes. On low temperature, add flour. Mix well, stirring continuously until it is a thick roux and getting lightly browned. Add a cup of the hot broth and stir until it is smooth and lump free. Add the roux to the broth and simmer until thickened. Taste to correct seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

Recommend : Buy Cheap Kellogg's Cereals | LOWER Prices Collie Breads